/ck/ - Food & Cooking

>>17599155
>and photographed.
I dont do that a lot but here

How do I roast the bone marrow? I usually use that for stock.

My instinct for preparing it to eat it would be to wrap it in foil and bake it at a fairly high heat (400F) to process the insides before the outside gets too brown.

>>17599284
>pinch of salt
>put in oven
et voila

IMO you're wasting marrow in a stock. There's not much collagen in it, and most of the flavor is just fat that'll get skimmed off. You want joint bones for a stock, not marrow pieces.

>>17599155
ok but where da meat doe

>>17599184
Did you follow Escoffier's recipe, anon?

>>17599284
Blanch it and then roast it with a blowtorch.

>>17599239
What is this strange styrofoam contraption and why does it have raw meat on top of it?

>>17599321
It's wa la, idiot.

I wouldn't trust this guys recipe or anything he says, really.

>>17599155
Shortbread cookies flavored with TONKA BEANS. Fun and incredibly easy recipe. Tasty result. Tonka bean is quite nice. Not really a meal, but it was the last thing I cooked.

>>17599331
Pretty sure there's no Escoffier version of this dish because it's too young. Also i haven't seen it in his book.
I just seared 4 chicken breast in clarified butter, took them out, sweated 3 large shallots, deglaced the pan with white wine, added grated comte and cooked it until it dissolved. After that i just added chicken fond/glace, cream, a few spoons of mustard, paprika, pepper and gratinated it with more comte and bread crumbs.

>>17599155
A simple burrito
>ground beef mix (onion, serrano, garlic, various spices, tomato puree, water)
>monterey jack cheese
>sour cream
>tortilla
>pressed and crisped up in an oiled pan

>>17599397
Oh my bad, I thought it was an Escoffier recipe. I remember seeing it on the French Cooking Academy youtube channel, but I've never tried making it myself. How do you rate it?

i made more chicken stew last night because i couldn't stop thinking about the last time i made it

>>17599155
>bone marrow

>>17599435
Damn that looks nice. Would you mind sharing a recipe?

>>17599442
Vegan or American?

>>17599444
Thanks anon, its super easy! my tongue is still burnt from eating it too quickly last night kek

https://www.budgetbytes.com/chicken-stew

>>17599431
It tastes exactly what you think it would taste like. It's extremely fatty though. Pretty much junk food made with expensive ingredients. 7/10 because it tastes good but isn't too interesting or refined.

>>17599455
I imagine it tastes like Hungarian chicken paprikas + cheese.

stew of sorts with mince beef, turkey, onion, mushrooms and spinach/kale in a peppercorn-based sauce
>excuse abysmal pic quality
its actually for over the weekend. my dinner tonight was just a (cold) mackerel fillet with hot sauce in a tortilla wrap lol

>>17599472
Not at all. PGG is more subtle flavoured and mustard forward while paprikas obviously has an extremely strong paprika/bell pepper and onion flavour. Paprikas is also seasoned stronger and uses a wider variety of spices while being the lighter dish.

Mushroom ramen- looks shitty but the broth turned out real nice

Chili con carne

>>17600156
That looks good and bad at the same time. Nicely done.

Torta pasqualina

>>17600195
WTF is that? It also looks good and bad at the same exact time.

I made vegetarian bolognese last night. It was experimental, I had never made it before and did not follow a recipe. Turned out pretty good.

>>17600195
Interdasting.... What's it taste like?
>>17600261
>Vegetarian
Why are you gay?

>>17599155
saffron should NOT be that color lol. you sure you didn't just buy turmeric?

Alton Brown's beef stew.

>>17600286
I'm a fat fuck. Eating more vegetarian food is one of several things I am doing to get in better shape.

Butter chicken. Used curry pastefor the firat time. Would recommend

posted in the last thread but i made pork belly bahn mi the other day. i didn't photograph it but i made this last night and it was pretty good https://cooking.nytimes.com/recipes/1020726-sheet-pan-chicken-and-potatoes-with-feta-lemon-and-dill?action=click&module=RecipeBox&pgType=recipebox-page&region=all&rank=0

someone comment on my g-ddamn creampie i worked hard on this

>>17600545
>>17600600
Both look great without any hints of being bad. Well done.

I will say that Mr. Butter chicken needs to focus on his photographic skills some.

I will say that the banh mi bun looks a little too nice for proper banh mi. I think those shitty soft rolls are part of what makes them so delicious, but that's my own taste. +1 for using pate.

>>17600604
You were the guy doing the dried raspberry to make it not look like literal shit. I wouldn't have worried too much about that considering that a chocolate cream pie is delicious and definitely not poop. Maybe try focusing on "sculpting" the filling to make it look more presentable if that makes sense.

Were the tastes and textures on point?

>>17600625
I used a little too much salt and sugar but that's an instructive lesson for next time. It's still perfectly fine.

Turns out I tried to puree the freeze dried raspberry powder in my food processor and I didn't notice I had included the little bag of silica gel that comes in it and that got mixed in so I threw it all out and used pre-ground strawberry powder I had as well.

I just wanted to try to make "real" choccy mousse, The texture was delightful.

beefy quesadillas here, with lots of hot sauce

>>17600632
Good thing you caught that. I hear those silica packets make mustard gas in your stomach when consumed.

Looks like a pretty good success! What's next for your chocolaty culinary adventures?

>>17600690
Salted 'cado +1
Not really a lot of hot sauce unless you added more after picture, but the amount you put seems like a reasonable amount. -1
Very nicely crisped tortilla +2

Looks great with no signs of being bad.

What kind of beef did you use?

>>17599155
Macarons, not exactly a meal

>>17600743
Very nice. You've got some inconsistencies and small amounts of sloppiness, but I won't knock you for that considering how tricky 'roons can be.

What flavor are they?

>>17600726
There's more hot sauce inside the quesadillas
I used the beef from >>17599424 , ground it myself

>>17600756
Beef looks only okay from the picture at least. Very minimal browning, but at least you broke up the chunks well. Big chunks of beef won't be correctly seasoned. The mix sounds nice as well. +0 for the filling.

I don't typically photograph my food unless I buy something that's out of the way and a rare treat (and then, it's only to dangle over my brother's nose).

>>17599345
That is a 2 lb disposable grill made of cardboard, bamboo and some lava rock that feels like its styrofoam. Someone bought it for me and said the big appeal was that after I cook on it I could just burn it and have 0 waste
I ended up just searing on it and finishing those steaks off in the oven. Heat was really low, took longer to get 'hot' than just firing up the normal grill and it left a weird flavor like lighter fluid

>>17600920
>Pickles, raw red onions, and hot sauce on untoasted whole wheat bread

>relish, mustard, raw red onions, and hot sauce on untoasted whole wheat bread.

These both sound like either meals of desperation, meals of the lazy, or just a weird personal flavor combo you enjoy.

Objectively you get a -5, but my guess is they aren't as bad as they look for a super super fast snack.

The relish one is more like a -7

Is there an explanation for your behavior?

>>17600962
Try a peanut butter hot sauce pickle onion right now.

It hits.

>>17600979
Oh peanut butter not mustard. My bad. That actually makes more sense.

You know I dig the thai peanut butter sauces, so I could see it doing something. I mean they put rotten ass smelling fish sauce with their oeanut butter and it tastes delicious.

I don't have pickles atm sadly. Maybe I'll get some one day to try it out.

I'll increase my score to -3. presentation, and overall effort keep it low.

>>17601001
I’ll take it, that’s fair.

Give it a try. The salty/peanut buttery/spicy works with a bite of raw onion.

>>17601007
Maybe I'll try my own riff on it later tonight if I have peanut butter. I've got some thai chilis that would be nice.

Finely sliced chilis and onion with some apple cider vinegar and a small amount of fish sauce mixed together. Salt + sugar for seasoning.

Toasted bread with a layer of peanut butter and then a garnish of the mixture.

this is the last one I took a pitcher of

>>17601042
Corned beef, sauerkraut, yellow mustard, pickled onions, and grits?

Is the mustard cheap heinz yellow or nice spicy mustard? I know some polish mustards are yellow like that and are quite nice.

>>17601066
>grits

i thought it was turnip

Venison stew, with turnip taters onyon and carrot. Used beer an chicken stock for the liquid
Ended up a bit thin because I forgot to add flour and used too much stock but it tastes bretty gud

>>17600203
It is an Italian pie to celebrate spring filled with greens, ricotta and egg.

I decided to make a layer of herbed ricotta on the top for contrast, and for texture I added pine nuts, the braised stems of the greens, and toasted breadcrumbs. Served with a romesco sauce.

Chicken Stroganoff

>>17601618
More like chicken throwinup HAHAHAHAHAHAHA

>>17601671
More like choke ‘n strokin’ off HOHOHOHO

>>17601066
>>17601166
you got it all right except the that's actually carrot and potato mash. I discovered recently that I love mashing them up together rather than just boiling them and dumping them on a plate

as far as the mustard goes, mustard is complicated. i grew up on Gulden's which is the bees tits, lately i've been dabbling into really spicy mustards but then one day on /ck/ i realized i've never had French's mustard. i bought a small bottle and the shit's perfect, the best balance of vinegar and mustard hand-down from any plain yellow mustard.

if i could buy Gulden's in my current country of residence it would 100% have been Gulden's but it wasn't

Leftovers the next day

Chicken legs cooked in a pot with caramelized carrots and onion, eggplant and potato. Cooked in tomato juice and dry wine. I’ve experimented with fenugreek among my usual spices (black pepper, smoked paprika and chilli), came out good.

>>17601042
What are your thoughts on sauerkraut? I want to get into it but the big grocery stores around here only carry one brand and I think it's low quality. I might try getting some from an eastern European market.

>>17602030
Excellent. Make some. Fun and easy. Take 3 weeks to properly ferment, but can be enjoyed in about a week

>>17602030
Go to Big Lots. They have kraut in a jar from Eurotrash countries and it's not too expensive.

>>17602030
Sauerkraut is very easy to make. You can make huge quantities and they're good for a while.

>>17599155
Made some steak and eggs

>>17602439
Steak poorly seared and cheap looking. -2

Eggs sunny side up, minimal crisping on bottom, and yolks still runny +1

Potatoes looks underseasoned and dry -1

Toast +1 because I'm feeling generous this morning.

You get a -1 as a final grade.

>>17602469
Let's see something you've cooked

>>17601042
was that served hot or cold?

Bucatini with homemade pesto and shrimp

>>17599155
bix mix'd salad
round lettuce
canned sardines
olives
"""vintage""" cheddar

couple slices of multi-cereal bread as a side and a citra APA as a drink

>>17602495
I don't have anything very recent, but here's a quick meal I made for lunch from mostly leftovers.

A baked chicken breast with pan juices on top. (Baked myself)
foraged sauteed stinging nettles
leftover italian bread soup.

The nettles were a little overcooked, but still quite tasty for my first time cooking them.

>>17602506
hot as fuck anon, hot as fuck. i even warmed up the kraut for god's sake. i suppose the meat looks cold but it wasn't, it was just leftovers

>>17602513
Now that looks pretty damn good.
I love shrimp

>>17602513
Shrimp looks possibly overcooked, but can't be sure. +0
Nice sheen on pasta from oil. +1
Not quite enough sauce for my tastes. +0

Total +1

>>17602520
Decent ingredients +1
lacking salad dressing -1
I'm going to have to take a poiint off for the bread unless you put something good on them while eating. Possible -1 or +0
Total -1 or +0

Found a can of pumpkin from the fall, decided to make some pumpkin muffins with cream cheese filling

>>17602578
Do you have a cross sectional shot? It may be your saving grace.

>>17600425
It looked good enough for me to eat. Lentil bolognese yum yum

>>17599239
Based

>>17602524
Looks like garbage friend

>>17602584
I like the filling :)

>>17602626
Low effort. -3
Tastelet filtered. -3

Overal post quality -6 try a little harder next time, sweetie.

>>17602631
I know pumpkin muffins are generally denser than a normal muffin. Texture +0

Is that vanilla bean in the filling? +1

Balance is off between filling and batter, but not enough to warrant anything more than a +0

Total +1 nicely done.

>>17602645
-6 still better than your garbo food

>>17602544
>salad dressing
evoo, salt and pepper, the only things I'm going to be putting on salads until I find real balsamic vinegar for less than €50/l, but I doubt I'll find it in this god forsaken island
I ate the bread by itself, it was pretty good and a nice counterpoint to the juicy, slightly oily salad

>>17602697
Try a little harder on your steak next time. It's just a plate of food lmao. No need to get so butt hurt about it.

I'm open to constructive criticism like I've attempted to dole out to every person I've reviewed. Read my reviews I've been harsh, but fair and objective.

Local dry aged scottish highland steak the rancher gave me to try out. This is what a proper sear looks like.

>>17602709
I think the two counterbalance themselves, so your score will remain the same.

My absolute favorite salad dressing is:

1tbs good dijon mustard
.5-1 garlic clove pasted or finely minced
1tbs good quality white wine vinegar
Mix

Slowly add 4tbs of evoo while stirring until it all emulsifies

Add roughly 2 tsp of water to thin dressing, season with S&P

It creates an emulsion, so you get all the flavors coating the lettuce. Really easy and so delicious. Spicy and richness from oil is perfectly balanced by acidity from vinegar.

The recipe works well with balsamic, but the color isn't as attractive.

>>17602733
Yuck

>>17602744
I'll try it out

>>17599450
This looks so good, thanks for sharing the recipe.

>>17601609
damn that sounds fucking good once you know what's in it

>>17599155
First time I've made carbonara, kind of fucked up.

>>17603648

where the peas at

>>17603648
I usually do the bain marie method for a carbonara. Which technique did you use?

Eggs look scrambled a bit but not too bad.

>>17603659
I was told the italian mafia would hunt me down and chop my balls of if a single pea even came close to the dish, seriously though I don't really like peas in carbonara.
>>17603665
Cooked the bacon in a heavy stainless steel pan, once it was close to done I turned off the stove and started cooking the spaghetti in already boiling water, once the water was a bit starchy I added some (like 1/3 cup?) to my sauce once it wasn't as hot anymore.
Once the pasta was 1 minute off of being done I strained it and added it to the pan with the bacon, then quickly threw in the sauce and kept stirring, I think my mistake was not taking the pan off the hot plate so the pan was hotter than I thought it was/wanted it to be, bacon also was a bit more cooked than I wanted it to be.

Spinach omelet #1

>>17603715
Spinach omelet #2

>>17603684
I'm sure somewhere in that sentence you meant to say "eggs" instead of "sauce", and you did not make a carbonara with just pasta water and pork fat.

>>17603715
>>17603721
You're lucky to have such nice lighting in your kitchen for photographs. Nice omelets too

>>17599155
Nice!
I just made pork chuck. It was marinaded in mustard and and garlic paste, then seared, then I make a pan sauce with beer and stock and then I broiled the whole thing. It was awesome.

>>17603722
Oh yeah, I meant a parmesan + egg mixture (to which I added some of the pasta water).

>>17600924
I hate to break it to you but that person was fucking retarded

Char siu and honey walnut/pecan shrimp for a succulent Chinese meal

>>17603751
looks great!

>>17603725
looks tasty af mate, prime comfort food

Chicken, broccoli, rice, curry, almonds. Turned out quite tasty... Before I had been browning the chicken and adding sauce at the end, but this time I cooked the chicken in the sauce. I think it infused the flavor better. Also I used cardamom instead of cloves, which let the sauce retain a nice orange color instead of brown.

>>17600920
Add some elk meat and you've got a meal fit for a Rogan.

>>17604193
Toe rogan is a butt pumping gatekeeper.

>>17603751
This anon knows his ju-jitsu well

>>17599346
>It's wa la
holy shit you are retarded

>>17604177
white almonds? qrd?

>>17599447
>American
obsessed little idiot, aren't you

Just made this, some gnocchi with a pesto sauce + Busch lite

>17604234
Thanks for the sweet sweet (you), you absolute newfag.

clockwise
>salad(iceberg lettuce, tomato, bell pepper, red onion)
>blood sausage fried alongside onion and peppers
>mashed potatoes
>a fried egg

>>17604235
Theyre peeled. If you blanch them in hot water for like 10 minutes the skins just slide off really easily. Then I lightly toasted them on the stove.

>>17604240
>doesn't enjoy bone marrow
>calls other people idiots
Give it a try or remain a retarded American. Your choice.

>>17599155

>>17600156
not enough beans

>>17604456
I only used 1 pound. Also
>Fell for the soaking meme

>>17604543
soaking is essential for chickpeas and other legumes to use them as fritters, I find 20-25 min of pressure cooking gets you the best texture on beans for soup and baked beans and things like that - a bit firm but cooked all the way through.

guacamole, recently picked up the chop-grind technique from chef john, very delicious

>>17604582
>>17604586
can I get a QRD?

>>17604625
chocolate mousse, chocolate pie crust, strawberry powder on top

oh and i sprinkled some honey-glazed pecans atop the crust before loading on the mousse

Cozy thread.
Salmon with homemade teriyaki sauce and some sautéed asparagus.
Was pretty good.
Wish I had looked up teriyaki sauce ingredients sooner and saw how simple it was.

>>17600924
Looks dumb as fuck would have returned it to the store

nothing special but i'm documenting everything i eat recently due to trying to lose weight

>>17604633
nice, looks excellent

pork tenderloin sandwiches, crusted in crushed saltine crackers

>>17604543

>>17604698

>>17604682
I added a bit too much sugar and salt - do not befell my fate - be judicious adding sugar and salt to chocolate mousse!

(thanks!)

enjoy my honeyed nuts

>>17604703

>>17604713

>>17604717
burgers add a lot of flavor to chili and you get nice chunks of beef

>>17604724
brown up the sausage and a quick saute on the onions/peppers

>>17604743

>>17604745
chili for weeks

>>17604754
well yeah cuz u didnt reduce it all all

r u a bachelor?

>>17599491
>green
>glows in the dark
im on to you anon

>>17604761
im but a humble neet

>>17604765
you’re a jew

>>17604765
pls dont abuse the fallafel

>>17604757
the spoon is literally standing up

>>17604770
there is literally nothing wrong with being jewish

>>17604787
i prefer it reduced in the oven to get more browning

>>17604792
>i prefer it reduced in the oven to get more browning
wat?

>>17604798
u put the pot of chili in the oven - and u cook it in a low oven for hours until it reduces + browns

mostly uncovered unless it starts browning 2 fast

or u can start out covered and switch after 1-2 hours

stirring every so often - more regularly as it reduces

>>17599155
>a rice and bone

Kek wow and you even took a picture to show it off

>>17604805
i hav never heard of anyone doing that, why not just simmer on the stove? I simmered it for about 2 hours

>>17599355
look like shit lmao learn2cook fag

>>17604844
because you get a much better flavor because the oven nets you much more browning on the meat and veggies and a properly reduced sauce

j kenji lopez alt of serious eats food labs recommends this technique for his tomato sauce and bolognese

it should cook in the oven for 3-5 hours

if you are in a hurry you could do it in the oven at 325-350 just gotta stir pretty often

i like to set it and forget it at 275 or 300f and stir every hour at first

>>17600748
Show me your tits

mixed berry crumble

>>17605003

Coupla sponge cakes

>>17605009
Filled me with childhood nostalgia, recipe?

>>17605039
O yeah, here:
https://adrizzleofdelicious.com/frozen-fruit-mixed-berry-crumble/

>>17604854
They're just simple ass sugar cookies I made to see what tonka beans taste like. You make the dough and roll it into a log then refrigerate it and it turns into a hard brick. Then you use a knife to cut the cookies off the log.

Have you posted anything on here?

Here's my other crappy foods I posted. >>17602733
>>17602524

>>17605058
what do tonka beans taste like?

>>17605078
Very nice. Like a warmer and less floral vanilla bean mixed with almond/noyeaux and a bit of cherry. It worked really really well in the sugar cookies.

>>17605106
hmm do they cost a lot of money to buy?

im gonna make pecan sandies soon

>>17605109
They're a little pricey, but you use them very sparingly. For the 40 sugar cookies I used half a tsp finely ground.

>>17605123
>but you use them very sparingly. For the 40 sugar cookies I used half a tsp finely ground.

wot

ground?

is it fucking poisonous?

*eyes widen*

>>17605131
Yes they actually are mildly toxic lol, but you'd be an idiot to actually poison or cause yourself harm. They were banned from being used in commercial food products in the 50s in america.

You only use half a tsp because the flavor is very strong. Not quite as strong as nutmeg, but on a similar level.

>>17605165
>they actually are mildly toxic lol

nevermind then

shoulda led with that part...

i do have almond extract for the pecan sandies maybe

>>17605173
If I ate all the cookies I made in one sitting it would be much less harmful than a night of moderate drinking.

>>17605173
Aaaand here's a study for you. It isn't a big deal if you aren't eating multiple whole beans a day.

https://pubmed.ncbi.nlm.nih.gov/10418958/

>>17605196
Mmmmm tonka
This cake is morphing

>>17605203
>here's a study

is this funded by the same people who proved trannies have girl brains neurologically not fem gay men brains?

>>17600286
You do know that it's possible to eat vegetables without being a vegetarian/vegan, right? There are tons of vegetarian dishes in every culture that are delicious.

>>17600690
>"lots of hot sauce"
>10-15 small drips
"lots of hot sauce" implies every square inch is covered in half a centimeter of hot sauce.

>>17602631
Ayo, Imma need some of dat rye now

>>17604234
holy shit you are new

>>17605231
He mentioned that there's a good amount on the inside of the 'dilla as well.

Adding raspberry preserves

>>17605266
it's the weekend cocksuckers, don't forget to bake something

>>17605273
That was whipped cream

Here it is slathered all over chilled bottom half of the cake

>>17605280
Oi and here is the wa la shot

>>17605284
And he's the wa la closeup

>>17605273
>it's the weekend cocksuckers, don't forget to bake something

being gay (enjoying oral pleasures from/to other men or women) is not something shameful or insulting

>poison cake

>>17605300
Co/ck/suckers ... is what i was referring to. You got the wrong guy, i will fucking kiss you over this

>>17605300
My sugar cookies are the only thing with tonka beans in them I think. Look at these weird and smelly little dudes.

>>17599155
> ay yo dis nigga eating bones

>>17605303
Ok and the origin of the insult is to demean gay men for providing oral sex.

>>17605290
no wa la without true cross section you double nigger post it

steak with beef broth and shallot

>>17605340
Ok i dont care loser bot this discussion is about food and i was challenging you to bake something.

>>17605346
Here is the wa la money shot

>>17605357
YO THAT CACK BE STR8 BUSSIN'.

I have a hangover and covid so I'm eating kluski soup. Used stock pots for the broth and it's so damn nurturing right now. Thanks Knorr.

>>17605290

>>17604648
Are you a femanon? This looks good but it also looks like a ladylike portion.

>>17599155
Tbh, I don't know if it's because of photography, but putting parsley ruined the vibrant yellow of the dish

>>17603648
kek, but keep trying anon.
Not the worst result for a first try. Did it taste good?

Didn't take a picture but I put slices of Cajun chicken over pizza pretzels and warmed it up in the oven. I paired it blue raspberry Faygo I got for 75 cents from the dollar store.

>>17605571
>kek, but keep trying anon.
Yeah I'll try again next week! I'll take the pan completely off the plate next time and maybe let the spaghetti sit for like 10-15 seconds, that should
>Not the worst result for a first try. Did it taste good?
Was really fucking good kek, I had another portion of about that size and I really wanted to eat it but it was just too much.

>>17606563
Fuck, hit send too early kek, meant that should prevent the eggs from scrambling.

>>17599424
Try browning the meat next time.

>>17600156
Reduce it more.

>>17606098
anon this is an imageboard

>>17601705
Stroganoff? More like "Jerked Chicken" HEHEHEHEHEHE

I like lemon slices in my sandwiches sometimes

i made some breakfast sandwiches with sausage links, egg, hashbrown patty, chik fila sauce and franks on a toasted eng muffin

>>17604240
So American then?

Pho!

Turned out pretty good honestly.

>>17599346
Lol

>>17604234
Google "Poe's Law"

>>17599424
looks like you cut open some intestines

>>17604431
bone marrow is some of the most toxic shit you can eat it it's from a medicated animal

cajun cassoulet

That 2x spicy ramen that everyone keeps going on about (I usually make real food but I saw it at the Chinese grocery when I was stocking up on kimchi and fish sauce and I was curious). It's spicy like a good Thai meal, but I wouldn't call it a challenge.

>>17608190
That's why you only have it once a year buddy, relax.

>>17608194
You're supposed to drain the water

>>17608204
the truth is that you fucked up and now you're massively coping
it's over
cope

Not a meal but a dessert. Literally just blended up strawberries, blueberries and raspberries with a little bit of lemon juice and some dark chocolate tossed on top afterwards. Pre-made Graham cracker crust because lazy and I was only given a few hours notice to make this.

>>17608105
the cute dog shaped salt&pepper shakers make it look extra sophisticated

>>17608219
Im a different person

>>17604329
>Busch lite
Lol. Iowan.

>>17608228
That's smarter than what I could come up with on short notice. Is the red stuff everythings sitting in the berries blitzed together like you said? Sounds nice. I kept thinking about that dessert after I saw it. It would be good on a summer evening for sure.

>>17600615
my bad dawg. I have a potato camera and I wasn't planning on posting.

>>17608209
Package says to leave 120mL. I'll try it full strenth next time though.

>>17602744
>>17602902
I did try it, I preferred it with just oil, salt and pepper, the mustard's taste clashed with the fish

>>17608241
Thank you. I love those shakers. they aren't the most functional (the salt one is fine, but the pepper one is basically useless because the holes are too small) but they're very cute. I got them at TJ maxx

>>17608401
I suppose it might be made for more finely ground pepper? You can grind black pepper into a powder finer than salt, but the downside is that it oxidates pretty quickly and loses flavor.

>>17608401
Also I used to have this creamer(dish used to pour cream into your coffee) shaped like a swan that I really loved(similar to pic related). Animal shaped tableware always looks cool.

Just a simple dinner.

a salmon

Tom Douglas' coconut cream pie

>>17608190
Shit then all beef is toxic ya dip

>>17609137
nah, not to the degree that bone marrow is. it's extremely fatty, and toxins always accumulate in the fat areas of the body. you can, for instance, eat raw beef from the supermarket and be totally fine. I do it all the time. bonemarrow can send you to the emergency room however, if sourced from the wrong animal.

>>17609162
Ok dr 4chan

Making sub rolls.

https://www.kingarthurbaking.com/recipes/italian-sub-rolls-recipe

Thought I would have to go out for dinner tonight, until I realized I had all the stuff to make this naan pizza. Chorizo, Edam cheese, peppers. There's a garlic white sauce under all of that. pg, ngl.

>>17605533
Not a femanon. Usually I'd have a larger portion but I didn't feel like having much that night.
Here's some rice pilaf I made a while back that I think shows my usual dinner size.

>>17609389
For some reason I read the comment as that you WERE a femanon - and I kept thinking "wow thats a lot of food for a woman is she trying to say she eats a lot"

Also, if that were homemade egg noodles instead of rice that would be IMPROVED imho.

>>17608280
Yep, the red stuff is just the blend. Put it in the fridge for at least an hour before serving, it actually sets really nicely. I assume something to do with the fruit juices but I have no idea. You're right, this will be great in July!

>>17609389
Gib the recipe homie

>>17609403
Haven't made my own noodles but I do generally prefer noodles over rice. There's a Mongolian minced beef dish that I've been making recently that calls for rice but I prefer it with noodles. Not the most flattering but here's a pic of it.

>>17610558
https://chefjackovens.com/rice-pilaf/

>>17608060
Try fermenting them a little bit with garlic paprica, chili and olive oil. Just couple of days, even just one day so they stay fresh

Crustless quiche and half-finished ricotta I'll use later in a strata.

Kalbi brisket, marinated in kalbi sauce then applewood smoked on a weber kettle before finishing low and slow in the oven. The bok choy is stir fried with garlic- garlic browned first followed by quickly stir frying the cabbage. Turned out very good, but:

I didn't get a very good smoke ring- Next time I'll try to find an asian inspired dry rub, or make one myself. I just kind of threw this together, wanting to make an asianish meal using american bbq techniques.

>>17599155
Is there saffron or is it just turmeric? Be honest

chickpea curry

White rice with mustard seeds, parsley and some lemon zest

>>17604240
so thats a yes then?

>>17600156
more like chilli con-comeon whaddafuck is that T?

>>17600156
This looks more like Gulasch or stew...

>>17604234
Jfc go back to r****t

>>17601609
how dry is that friend?

chicken gnocchi soup w/ spinnach and a lot of cream. I tried making basil and mozzarella toast and put some random ham on there. let it simmer all day before adding cream, it has rosemary, lavender, thyme, sage, and basil. overall was pretty good

Cheese and onion bread

>>17599155
Already gave them away so no pics, but I made aloo paratha for my dad and stepmom and little brother, and a fruit tart for my mom and sister and her family.
They both turned out mediocre, so I’m really disappointed in myself.

>>17599155
>made with homemade stock.
Yea but is your plate homemade? And you call yourself a /ck/ook

>>17599155
I made some soup beans and cornbread

>>17599155
Chicken burritos

Mashed potatoes during simpler times. I've become extremely good at making the dish since.

>>17599155
Fried baby calamari with tzatziki and fries

>>17612918
>baby calamari
:(

>>17601730
that looks good

>>17604899
I made a pizza too

>>17612372
is that a fucking hair on your cornbread

>>17612945
I barely made it to the store and they were already packing away stuff from the ice, I asked for calamari and turns out they only had these babies :( felt like shit but they’re tasty nonetheless. All honour goes to the babies

>>17613045
Yeah probably one of my pubes I usually eat naked

>>17612980
nice, what did you use for toppings?

pecan sandies

pecans in the dough and on top

i don't have many recent pics
south west eggs rolls and cheese nachos made from scratch.

>>17602524
You plate like you use a zoopals plate lmao

>>17613322
>Criticizes the plating of my plate of leftovers for lunch.

>Plates almost identically to me, except!

>Puts a sprig of parsley on his "thing" as a garnish.

Your poached egg looks like shit btw.

>>17613356
Instead of waiting for yous why dont you use that time to cook a decent meal

>>17613439
I did. Just made some fried rice with my asian pulled pork and a generous portion of quick pickled veggies.

Breakfast tacos.

Ive been raising these sub species of garloid. Im not familiar with cooking them, so i decided to fry them. Howd I do?

>>17612160
Looks yummy. Try cilantro instead of parsley next time if you can taste cilantro properly, goes perfect with curry

>>17614468
Those are cow vaginas. I think you may have gotten ripped off. Sorry, bud.

didn't take a pic but I made a lazy buckwheat (part buckwheat flour part bread flour) brioche in my stand mixer

hoping it rises

i put in a ton of honey to proof the yeast and it barely proofed

i also added freeze dried pineapple powder to make it like "hawaiian rolls"

>>17609071
mushrooms look great, what's your method?

>>17614680
Did you use sugar happy yeast? Buckwheat is a pretty cool grain.

>>17614710
I used active dry I keep in the fridge. If it doesn't rise I will do another proofing and add that resultant yeast.

s-sugar happy yeast?

i have ale yeast - is that better for high sugar applications?

>>17614721
Yeah, if you're doing high sugar doughs theres yeasts that tolerate the sugar much better than normal yeast. Saf instant gold is one example.

I believe they're called osmotolerant yeasts, but sugar happy yeast is more fun sounding.

just made some salmon with a beet salad. i grew up on beets(Polski) but not sure if i like them in chunks like this. you have to do so much to mask that overwhelming bitter taste to a point where it's like... why even use them then. how do you feel about beets?

>>17614731
I mean I don't have saf instant - I don't like instant yeast - I don't trust it to be quite honest family, but I somehow bought ale yeast because ck said so.

I will check on it now. I'm fine with a sloooow rise - I will put in the fridge for a few days -I just want to make sure it rises a bit.

>>17602524
I like it

>>17614751
Well. Good luck to your bread! The honey may slow it down even more. Be patient and you'll get there!

Why did you get ale yeast? For bread?

>>17614771
Yeah but I also wonder what would happen if I made beer flavored cupcakes but used ale yeast to raise them instead of the usual baking powder.

Anon said to use ale yeast for bread and I just do what ck tells me to usually.

>>17599155
That is, without a doubt, THE worst hard boiled egg I have ever seen. Jesus fucking christ. Are you Bri'ish?

>>17614786
Based thinking.

Hmm that sounds kind of fun. Maybe do a poolish with the ale yeast, so you can get more of those delicious beer flavors in there.

Toasted barley tea instead of water?

I think beer yeasts don't have as good of an oven spring, but that's only from what I've heard.

>>17614812
No, like stout beer instead of water and cocoa powder so its like chocolate stout cake I guess.

so actual beer, and also ale yeast

i would do a final proof before baking

>>17614818
Oh yeah. I just blanked on your whole post, sorry.

Naturally leavened cupcakes sound interesting. Is there such a thing?

Maybe you could adapt a brioche recipe for them. Normal chocolate guiness cupcakes are really good as well.

>>17614873
No, its not naturally leavened, I'm still adding ale yeast packet. I want to try experimenting with yeast-raised cakes vs the usual baking powder.

The brioche I'm making is for chicken salad sandwiches. I'm going to form it into rolls.

I roasted a chicken and diced it up and have it stored in my freezer. I will make mayo tomorrow and honey glazed walnuts.

The brioche is rising *a bit* I will let it sit out overnight then refrigerate it.

I purposely didn't add a LOT of yeast anyways just maybe a tsp. I heard somewhere you get better cold ferments using less yeast.

>>17614901
Damn. No shit naturally leavened isn't with added yeast. I'm really tired today. :(

Brioche is a fun bread to make and very delicious. Will you post a picture tommorow of your bread and possibly even your sandwich? They both sound good.

>>17614934
I don't think it will be ready until Tuesday but I will then.

>>17604177
Made this again but tried making naan as the side. I followed the recipe nearly to a T (besides using all-purpose instead of bread flour) and this was the result. Edible, but definitely a disappointment.

>>17614957
I like your table garnish. Really adds some good freshness to the meal and picture.

Good naan really needs a tandoori oven I think.

>>17612315
spinach and ricotta are moist as fuck idk what to tell you.

>>17611689
>Crustless quiche
Frittata? Looks good.

Made BBQ bacon Big Matt's for dinner last night and had a patty leftover this morning so I made a regular Big Matt and a bacon and egg burger with aioli and smokey BBQ sauce. The buns were made in the bakery at my supermarket. Was on like 4 hours sleep when I made them so I did not toast the buns.

>>17600690
Let me tell you why you're poor little whyte boi

>>17600156
That's a pajeet stew

I didn't photograph the most recent incarnation, but here's what I ate. Had three of those.

>>17615371
Thanks. I thought fritatta had to be fried? The end results are fairly similar in taste but this is a lot denser. I had heavy cream left over this time so I used that instead of milk, and made it even thicker.

>>17615470
why is that potato chip so flat?

>>17616044
Egg yolk

>>17616044
Looks like a pattern on the plate.

>>17599155
Soup

>>17599155
Six million Jews died in the holocaust because of whites just like us guys.

:(

>>17599346
It's "voila".

>>17609067
recipe?

>>17613322
what's on that toast?

>>17614534
Thanks for the tip - I actually would have lilked to use cilantro, but I usually don't cook that many dishes where cilantro is used, so I rarely have it at hand.

Found the recipe from Adam Ragusea and tweaked it a bit

>>17614468
For some reason I watched a whole video on Youtube of some Vietnamese people preparing and cooking cow vag. They even shaved it with a little disposable razor.

https://www.youtube.com/watch?v=KfsW93y9KH0

>>17617093
damn that's hardcore

>>17617142
that's sad, at least take it out of the package and heat it on the stove

>>17614739
I’ve never known beets to taste bitter

Can a rich cook pls spare some change? I'm about to be evicted and I'm a purebreed neet who doesn't stand a chance on the streets, pls even 10$ would make a huge difference, I owe $100 to my landlord but need at least somthing to let me stay at least a few days, I'm out of food and furniture already, only a crooked phone and some clothes, pls :(

p4y p4l alberto(dot)alvarez(dot)alejo(dot)gmail

i'm having the worst time of my life pls

>>17617093
Asians are weird. These things apparently smell awful and have to be soaked for hours several times to be palatable. Just feed this shit to the pigs.

>>17617528
Get a job you worthless beggar huehue jungle monkey.

>>17617592
I have one but I'm severely underpaid

>>17617528
Damn maybe if you didn't say purebred. What you do for a meager living, friendo?

>>17599155
looks decent but personally i would cut out and blanch the bone marrow
makes it more appealing

>>17617636
I categorize google searches for ad optimization, but the project went on hold

>>17617528
Give me an address and I'll mail you a nickel

>>17599155
Sto risotto fa schifo, l'osso è secco e non c'è il suo grasso.
Suicidati ritardato.
+ che cazzo è quella cosa verde?Prezzemolo?
Sei propio un ritardato.
>>17599184
Fa cagare
>>17599239
Hai fotografato della carne.....mhh okay.
>>17599355
Anemici, di sicuro fan cagare
>>17599424
Sembra buono, ma che cazzo lo fotografi a fare? E' un burrito, pure un negro ci riesce.
>>17599435
Zuppa di pollo = suicidati
>>17600156
Troppo acquoso, sembra un minestrone con carne. idiota.
>>17599491
Incubo
>>17600195
E' asciutta come la segatura e gli strati son fatti a cazzo
>>17600261
>I made vegetarian bolognese
Sei frocio e ricchione, letteralmente non hai tagliato neanche un pezzo di verdura nella giusta maniera. Suicidati. Sono di Bologna.
>>17600369
Buono
>>17600545
Schifo
>>17600600
Idiota che fa la foto ad un panino
>>17600690
Buono
>>17600743
Fatti bene
>>17600884
hai fotografato dei pancake di merda? Chissà che grandi soddisfazioni nella tua vita.
>>17600920
Suicidati
>>17601042
Noioso, cazzo fai la foto a fare?
>>17601604
Schifo
>>17601609
Sei riuscito a farla scotta, comunque è orribile. Ritiro sul secca perchè non lo è ma non capisco perchè l'hai divisa così.
>>17602439
Cazzo fai la foto?
>>17602513
Buoni, ma il sugo vuole più lento.
>>17602524
Schifo
>>17602661
Muori male
>>17603648
Hai messo la panna? Suicidati.
>>17603725
Buono.
>>17604329
Orribili, appiccicosi, il pesto fa cagare e si vede.

>>17618363
I don't speak pasta mongrel, but I understood that you're jealous of how much whiter these pancakes are than you will ever be.

>>17605290
>>17605284
>>17605280
>>17605273
>>17605266
>>17605357
>>17605354
Orrible, An unventilated swag with a little bit of cream in the middle.
Learn how to make your sponge cakes airy and when you stack them remove the crust with the endiccappato.
A cake needs to be balanced.
Yours are two badly leavened doughs with a little cream and jam in the middle.
Fucking sucks

>>17605571
Why putting parsley in the first place?
+ The bone is dry and the rice a little bit to
+Where the fuck is the fat of the Osso buco? I don't mind the one inside but the cooking fat. Where is it?
You trowh it away?
Fucking kys.

>>17618379
I say that is sad that u take a photo of 3 very sad and shitty pancake.

beef ribs that I smoked for 24 hours at 180 for a bbq with some friends last night. The fat just melted like an egg yolk when you bit into it.

>>17618363
>Sei riuscito a farla scotta, comunque è orribile. Ritiro sul secca perchè non lo è ma non capisco perchè l'hai divisa così.
The torta looks fine jackass.

> Buoni, ma il sugo vuole più lento.
What?

> Hai messo la panna? Suicidati.
Maybe he just used too much egg white, I'm not sure there's cream in that

I agree with the rest tho

>>17618379
> but I understood that you're jealous of how much whiter these pancakes are than you will ever be.
Meds are better than you corn syrup niggers